Butternut Squash and Pinto Bean Chili
This hearty Pinto Bean Chili features a flavorful blend of roasted butternut squash, veggies, hearty beans, chili spices, and fire-roasted tomatoes.
Prep Time15 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 people
Calories: 422kcal
Author: Chef Cindy
Chili
- 6 cups maple roasted butternut squash cubes
- 1 tablespoon olive oil
- 1 onion chopped
- 1 green pepper diced
- 1 red pepper diced
- 1 celery rib diced
- 2 garlic cloves minced
- 1 teaspoon salt
- 15.5 ounce pinto beans can or container
- 24 ounces tomato puree
- 28 ounces crushed tomatoes fire-roasted or plain
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cilantro seasoning
- ½ teaspoon oregano
- 1 jalapeño chopped
- 1 lime
Prep & roast butternut squash cubes. While the butternut squash is roasting, gather chili ingredients.
Dice the onions, peppers, and celery. Mince the garlic. Drain and rinse the beans.
Heat a Dutch Oven or large pot. Add 1 tablespoon olive oil. Add onions and cook for 5 minutes, stirring occasionally.
Stir in green and red peppers, celery, and garlic. Cook for an additional 10 minutes.
Add beans, salt, and pepper.
Pour in the tomato puree and crushed tomatoes. Stir in dried seasonings and diced jalapeno.
Gently stir in roasted butternut squash cubes and let flavors blend, cooking for 15 minutes. Add lime juice.
Gather toppings and set aside in individual bowls.
Ladle into a bowl and top it with cheese, scallions, sour cream, and fresh cilantro. Serve with a side of cornbread.
- Keep dried beans on hand: Using dried beans is more environmentally friendly and a little bit less expensive. If you have the time to soak and boil up a batch do it ahead of time so you can easily add them to soups, stews, chili, or salad.
- Meal prep the squash: Prepare the squash during your meal prep so you can use it in this recipe and to have on hand during the week as a side dish or to add to salads.
- Let the chili simmer: To allow the flavors to develop fully it’s important to let the chili simmer on the stove.
- Cornbread is delicious alongside chili. Try cheddar & jalapeno cornbread for a little extra flavor.
Calories: 422kcal | Carbohydrates: 74g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1919mg | Fiber: 17g | Sugar: 19g | Vitamin A: 17563IU | Vitamin C: 112mg | Calcium: 210mg | Iron: 8mg